Banana Pancho Cake

Baking and Desserts | World cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Banana Pancho Cake

Ingredients

Egg white - 2 pieces
Sugar - 21.2 oz
Sour Cream - 28.2 oz
Wheat Flour - 8.5 oz
Cocoa Powder - 1.6 oz
Cinnamon - 0.2 oz
Activated Baking Soda - 0.4 oz
Vanillin - 0 oz
Bananas - 2 pieces
Chocolate - 0.9 oz

Step by Step guide

Step 1

For the light sponge, beat 1 egg with 200 g of sugar and 1 packet of vanilla sugar, add 200 g of sour cream (any fat content), 5 g of baking soda (do not extinguish), and 240 g of flour. Bake the sponge at 356°F.

Step 2

For the dark sponge, beat 1 egg with 200 g of sugar, add 200 g of sour cream, 5 g of baking soda, cinnamon, cocoa, and 240 g of flour. Bake the sponge at 356°F.

Step 3

For the cream, mix 400 g of sour cream, 200 g of sugar, and 1 packet of vanilla sugar.

Step 4

Assembly. Cut the top off the light sponge and dice it into small cubes; spread cream on the bottom of the light sponge and let it soak for 10 minutes; cut the entire dark sponge into cubes. In a large bowl, mix the cream, diced sponge, and sliced bananas; using your hands, layer the cream-banana-sponge mixture onto the light sponge (you can press it down a bit) and refrigerate for at least 2 hours.